Black Midnight Cupcakes

My daughter is homesick. She started college this fall, art school. I’m getting text messages that she is hungry – that’s a sure sign. She won’t admit to being homesick, but I know. So, of course, I’ll be making a trip to see her. She’ll want to go shopping and load up on snacks. I’ll try not to look in the cart. I get anxiety over monosodium glutamate and artificial colors.  It drives her crazy.
Since it’s Halloween week, I made her  Black Midnight mini cupcakes. I frosted them with cream cheese frosting. The ingredients are all organic, the eggs pasture raised and the butter and cream cheese are from grass fed cows and cultured.  I won’t tell her but she will know.

Black Midnight mini Cupcakes
Heat oven to 350 degrees
Ingredients
2 cups flour
1 1/3 cups sugar
2/3 cup cocoa
2/3 cup butter
1 cup milk
1/2 cup water
1 1/4 tsp baking soda
1 tsp vanilla
1/4 tsp baking powder
2 eggs
Cream sugar, butter and cocoa. Add vanilla and eggs. Sift dry ingredients. Combine milk and water. Add dry ingredients, alternating with mixture of milk and water. Beat on high speed for 3 minutes, scraping bowl occasionally. Fill mini cupcakes about 2/3 full. If not using papers, grease and flour tins. Bake 8-10 minutes, until wooden pick inserted in center comes out clean.
Cream Cheese Frosting
1/2 cup butter, softened
8 oz cream cheese, softened
3 cups confectioner’s sugar
Beat all ingredients until smooth.
Happy Halloween!